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Topic: cupcakes in ice cream cones (Read 4542 times)

Help? We're having a bake sale, and I remembered how much little kids love to eat cupcakes when they're made in those standable ice cream cones. But apparently no one around here ever did that (is that a New York thing only?)

I seem to remember there's something you need to do to the cone or put at the bottom of it in order to make it work out well. Would anyone here have any tips about making them in order to prevent disaster and add a lot of fun to the bake sale?

(I know the other moms will kill me for selling room-temperature ice cream cones and "making" their kids beg for them, but you know, we need the money, so I'm willing to take that risk.)

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amiboo

filled the cupcake pan then put the cones on it upside down halfway through baking

Yes, I was just about to post to say that you don't put the cake batter in the cone you put the batter in the muffin tin and then turn the cone upside down on top of the batter. I do it as soon as I put the batter in the pan and push it down a bit to get some connection between the batter and the cone.

THat doesn't make as much sense to me because the ones I've seen have been rounded on top, not squared off, and the cupcake filling has gone all the way to the bottom of the cone. I can't imagine that happening if the cone was baked atop the cupcake.

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"The hunger for love is much more difficult to ease than the hunger for bread." ~Mother TeresaTabris is on indefinite hiatus. You can still visit me at my weblog. Thank you.

Wen we iced them, we used almost a "glaze" icing, so it made a hard "shell" and had some drips that hardened and looked like real ice cream, we put sprinkles on top like an ice cream cone too. (You dipped the top of the cone into the glaze and just let it sit standing in the cone.) We did it from pink, white and brown.

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freakyfemme

I've seen those done with either icing (Canadians don't say "frosting," lol), or Cool Whip, with sprinkles. Another thing you can do is do the reverse, and fill a cupcake liner with ice cream, freeze it solid, and put icing and sprinkles on top so it looks like a cupcake.....but they should be served with spoons, so people don't hurt their teeth biting into them.

Tabris, has your bake sale already passed? I just saw this thread. My mom always poured the cake batter into the cone (which was put in the muffin tin, as previously suggested), then wrapped the top of the cone with foil. She left the foil open at the top, and just let it stick straight up from the sides of the cone. It allowed for taller cake tops on the cone. 'Cause there is no such thing as too much cake - yum.

The bake sale has passed, but the cupcake cones were a huge hit! All of them sold.

We had problems with one batch of them not cooking all the way through, so those didn't go to the sale (obviously). We think they were standing a little too closely in the baking pan. But the other ones were terrific. I hadn't thought about the foil, but it's a good idea and I may try that next time.

The bake sale raised all the money we needed to install a changing table in our church, so it was a tremendous success.

Thanks!

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"The hunger for love is much more difficult to ease than the hunger for bread." ~Mother TeresaTabris is on indefinite hiatus. You can still visit me at my weblog. Thank you.

ZipTheWonder

What I've done successfully is to bake part of the batter in the cone, then bake an equal amount of regular cupcakes. When everything cools, remove the cupcakes from their papers. Flip them upside-down and put them on top of the cones, so that the widest part of cupcake sits against the widest part of the cone, and so that it 'narrows' like an ice cream cone would towards the top. Then frost the upside-down cupcake to the cone.